Maple Pork Chop Dinner

From Betty's Soul Food Collection... When the weather outside gets chilly, nothing beats this hearty pork chop dinner, complete with sweet potatoes and biscuits drizzled with warm maple syrup.

Prep Time: 25 min.
Total Time: 45 min.
Makes: 5 servings

1. tablespoon vegetable oil
5. pork chops (3/4 inch thick)
Salt and pepper to taste
1. can (17 oz) sweet potatoes, drained
1. can (10.2 oz) Pillsbury® Grands!® Homestyle buttermilk biscuits (5)
3/4 cup maple-flavored syrup

1. Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil until browned on both sides. Place pork chops in ungreased 15x10x1-inch pan. Sprinkle with salt and pepper. Arrange sweet potates around pork chops. Cover with foil. Bake 10 minutes.
2. Move pork chops and sweet potatoes to one side of pan; drain and discard drippings. Separate dough into 5 biscuits; arrange in pan next to pork chops and potatoes. Drizzle syrup over pork chops, potatoes and biscuits.
3. Bake uncovered 15 to 20 minutes longer or until biscuits are golden brown and pork chops are no longer pink and meat thermometer inserted in center reads 160°F. To serve, spoon liquid in pan over pork chops and sweet potatoes. If desired, brush biscuits with additional syrup.

German Chocolate Bars

These mouthwatering bars taste just like German chocolate cake! A great change of pace from the standard brownie.

Prep. Time: 15 minutes

Total Time: 2:50 hrs/min

Makes: 48 bars (dep. on size you cut them.

2/3 cup butter or margarine, softened
1 box B etty Crocker® SuperMoist® German chocolate cake mix
1 cup semisweet chocolate chips
1 container Betty Crocker® Rich & Creamy coconut pecan frosting
1/4 cup milk


1. Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.

2. In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 1/2 cups) in bottom of pan.

3. Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

4. Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered.